Black Bean Basmati Rice
Ingredients: Metric Units
2 tsp pure olive oil
1 medium onion, chopped
2 cloves garlic, minced
1 jalapeno pepper, seeded, minced
1 medium tomato, diced
1 can black beans
1 1/2 c uncooked basmati rice
1 c low sodium tomato juice
2 c water
1/2 c raw pumpkin seeds, toasted
1 can black beans, rinsed, drained (15 oz.)
2 Tbsp minced cilantro
1/2 tsp salt
Juice of 1 lime
1 medium onion, chopped
2 cloves garlic, minced
1 jalapeno pepper, seeded, minced
1 medium tomato, diced
1 can black beans
1 1/2 c uncooked basmati rice
1 c low sodium tomato juice
2 c water
1/2 c raw pumpkin seeds, toasted
1 can black beans, rinsed, drained (15 oz.)
2 Tbsp minced cilantro
1/2 tsp salt
Juice of 1 lime
Directions:
Heat oil in large saucepan over medium high.
Add onions, garlic, jalapeno or dried red chili flakes and tomato, saute 1 minute.
Add rice and saute 1 minute.
Add tomato juice and water, bring to a boil. Reduce heat, simmer, covered 20 minutes.
Add black beans, pumpkin seeds, cilantro and salt.
Squeeze lime over rice. Remove from heat, allow to stand 5 minutes. Then, fluff and serve.
Add onions, garlic, jalapeno or dried red chili flakes and tomato, saute 1 minute.
Add rice and saute 1 minute.
Add tomato juice and water, bring to a boil. Reduce heat, simmer, covered 20 minutes.
Add black beans, pumpkin seeds, cilantro and salt.
Squeeze lime over rice. Remove from heat, allow to stand 5 minutes. Then, fluff and serve.
Submitted by Gretchen Grant
Contributed on: Tuesday May 11th, 2004 and modified on Monday February 20th, 2006
Contributed on: Tuesday May 11th, 2004 and modified on Monday February 20th, 2006